Nannie's Noodle Kugel

The finished product!

Covering the kugel with the corn flake topping

Creating the corn flake topping

Ingredients:

1/2 lb egg noodles (about 4 cups, dry)
1 1/2 stick of butter or margarine
3 oz cream cheese
1/2 cup then 1/4 cup sugar
1 cup corn flakes, crushed
1 tsp cinnamon
3 eggs
1 cup milk
1 cup apricot juice

Directions:

1. Boil the noodles in salted water until done. Drain well.

2. Melt 3/4 stick of butter in a 13x9 pan that you will bake the noodles in. Mix the butter with the noodles and arrange in the bottom the pan.

3. To create the topping, in a separate bowl, mix together 3/4 stick of butter with 1/4 cup sugar, cinnamon and corn flakes. Mix until everything is incorporated.

4. Mix the cream cheese and 1/2 cup sugar in a bowl with a fork until it becomes creamy. Slowly add the milk and mix thoroughly. Then add the apricot juice.

5. Beat the eggs separately and then add them to the cream cheese mixture. Do not mix too much.

6. Pour the cream cheese mixture on top of the noodles. Smooth it all out. Cover everything with the corn flake topping.

7. Bake in a 350 degree oven for about 45 minutes to an hour. Let cool for 1/2 hour. Enjoy!

Homemade Cranberry Sauce

Boiling the cranberries in water

Cooking the cranberries with all other ingredients 

The beautiful finished product

Ingredients:


12 ounces fresh cranberries, rinsed and drained
1 cup water
1 cup sugar
1 large apple, peeled, cored and diced
1 orange, zested and juiced
pinch of salt
2 tbsp brandy
1 cup Craisins


Directions:


1. Place cranberries in a large pot with the water and the sugar. Bring to a boil and simmer over medium heat and cook for about 10 minutes.


2. Stir in the apple, orange, salt and brandy. Continue to cook for about 15-20 minutes more, until the mixture thickens.


3. Remove from the heat and stir in the Craisins. Transfer to a bowl and let cool before refrigerating. Serve chilled. 

Challah, Wild Mushroom & Herb Stuffing

Ingredients:

1 large loaf of challah

1/2 stick of butter

2 cups yellow onion, diced

2 cups celery, diced

2 cups wild mushrooms, sliced

2 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

salt and pepper to taste

3 cups chicken stock

Directions:


1. Preheat the oven to 300 degrees. 


2. Cut challah into cubes and spread onto two baking sheets. Bake for about 25 minutes or until dry and toasted.


3. In a saute pan, melt the butter and cook onions until soft. Then add the celery, mushrooms and herbs. Cook all together for about 10 minutes.


4. In a large bowl, combine the bread crumbs, onion mixture and chicken stock. Toss well.


5. Divide stuffing into two baking dishes. Cover with foil and refrigerate until ready to cook. 


6. Bake at 350 degrees for about 40 minutes. Serve immediately. 

Roasted Red Pepper Hummus

Ingredients:

2 cups garbanzo beans, drained
1/2 cup roasted red pepper, chopped
2 tbsp olive oil
3 cloves garlic
salt and pepper to taste
cumin to taste
lemon juice

Directions:

1. Combine all ingredients into a food processor and blend until smooth. Adjust seasoning as you go. Serve with pita or tortilla chips.

Perfectly Poached Egg

Ingredients:

1 egg
4 cups water
1 tbsp vinegar
salt and pepper

Directions:

1. Heat the 4 cups of water in a pot. Add the tbsp of vinegar, which helps keep the egg together in the water. You want to heat the water until it is right before boiling. You don't want the water to be boiling, but just after simmering. If your water is boiling, then turn down the heat a bit.

2. Break the egg in a small bowl. Once the water is ready, with a spatula, create a whirlpool with the water. Slide the egg into the middle of the whirlpool. Make sure the egg does not stick to the bottom of the pot.

3. Let the egg sit for 2-3 minutes and then take it out of the water with a slotted spoon. Let the egg rest on a paper towel before transferring it to a plate.

4. Top with a bit of salt and pepper before breaking the egg. Enjoy!

Roasted Butternut Squash

Ingredients:

1 butternut squash
olive oil
salt and pepper
honey

Directions:

1. First you must take apart the butternut squash. Cut the squash in half. Peel the skin off of both halves.

2. Then scoop out the seeds in both sides. Preheat the oven to 400 degrees.

3. Dice the squash into small cubes. Place in a large bowl and toss with olive oil, salt and pepper.

4. Place in a baking pan and put in the oven for 35 minutes.

5. Once 35 minutes has passed, take it out the oven and drizzle the squash with honey. Put back in the oven for another 15 minutes.

6. Let cool for a few minutes, adjust the seasoning and enjoy!

Caribbean Black Beans

Ingredients:

1 1/4 cups (about 1/2 pound) dried black beans
12 cups water
1 bay leaf
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
4 garlic cloves, mined
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
Salt and black pepper to taste
olive oil

Directions:

1.Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

2. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

3. Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more.

4. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

5. Season with salt and pepper and serve with rice.

Roasted Brussel Sprouts

Ingredients:

2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp balsamic vinegar
1 tsp honey

Directions:

1. Preheat oven to 425 degrees.

2. Line a baking sheet with aluminum foil. In a large bowl, toss brussel sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussel sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.

3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.